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Nordic FoodTech

Nordic FoodTech

By Analisa Winther

Conversations with individuals and organizations creating the future through food. Hosted by Analisa Winther. More information at www.nordicfoodtech.io
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Fiskerikajen's Jesper Hansen on modern day fishmongering
Fiskerikajen's Jesper Hansen on modern day fishmongering
Jesper Hansen started his career as a Michelin chef before getting into fish. He was the Sous Chef of Søllerød Kro in Denmark helping the famous fine dining restaurant get its first star in 2006.  Then his career took a turn. Today, Jesper is the Executive Managing Director of Fiskerikajen, a modern-day fishmonger that has been selling sustainably sourced fish to many of the best and most famous restaurants in the world since 1999 A big thank you to Wavy Wonders seaweed snacks for sponsoring this episode.Today, you’re going to hear Jesper talk a lot about how we can respect our seas by minding what we consume and where it comes from. Seaweed is a great example of a sea vegetable that is not only wildly delicious, but also does wonders for the environment. If you are hosting a conference, event, or have a workplace where you’d like to serve healthy, sustainable snacks, Wavy Wonders is a great choice. Visit their website to learn more. Episode Transcript Related Links 🐡 Marine Stewardship Council on sustainable fisheries  🍙 Why seaweed is a multi-billion dollar industry 🏡 The global rise of community ocean gardens 🐠 How Iceland is creating a circular economy for fish 🎣 Why Bergen, Hawaii, and Singapore are hubs for ocean startups 🛒 Aarstiderne on sustainable home grocery delivery Newsletter: https://nordicfoodtechpodcast.substack.com/ Website: www.nordicfoodtech.io  Instagram: @nordicfoodtech  Show Host: Analisa Winther 
50:06
November 17, 2022
How to get on a podcast
How to get on a podcast
In this minisode, I cover how to pitch a podcast you might want to appear on to promote your business. I go over the criteria I have for the Nordic FoodTech Podcast, how I evaluate potential interviewees, and give tips for writing cold pitch emails. Apply for the Nordic FoodTech Podcast here Like the show? Consider becoming a patron on Substack.    You’ll get access to exclusive content like Analisa’s travel notes  and   episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5.  Sign up here. Website: www.nordicfoodtech.io  Instagram: @nordicfoodtech  Show Host: Analisa Winther 
11:12
November 09, 2022
Kaffe Bueno on unleashing coffee's full potential
Kaffe Bueno on unleashing coffee's full potential
Coffee is a filled with bioactive compounds that beneficial for our health and well being, but when you or I brew a cup we tap less than 1% of the plant’s full potential. The rest we throw away in the coffee grounds. That’s where Kaffe Bueno comes in. They are a bioscience company upcycling coffee grounds into ingredients for the cosmetic, nutraceutical, and functional food and beverage industry. Today, I speak with Alejandro Franco, Co-Founder and Chief Commercial Officer of Kaffe Bueno. We talk about their startup journey, how we can unlock food waste to create high value products, and what it means to design a circular business model. This episode was brought to you by Danish Technological Institute. Their experts have extensive knowledge within product development and market evaluation of food and you can use their technological facilities for upcycling, circular economy, and much more. Danish Technological Institute works with clients all around the world helping them to transform their ideas into business through technology and innovation. If you have an idea you want to get off the ground, consider partnering with them. You can learn more at www.dti.dk. Episode Transcript Related Links Join the newsletter Top startup interviews Creating change through coffee Fringe flavors and ingredients Chromologics on fermenting natural colors An insider’s look at Bolivia’s wine industry Like the show? Consider becoming a patron on Substack.   You’ll get access to exclusive content like Analisa’s travel notes and   episode transcripts. Most importantly, your contribution directly   enables the creation of more content like this. Contributions start at   $5.  Sign up here. Website: www.nordicfoodtech.io  Instagram: @nordicfoodtech  Show Host: Analisa Winther 
57:22
November 02, 2022
3 mistakes to avoid when pitching foreign investors
3 mistakes to avoid when pitching foreign investors
As a startup you have to pitch all of the time. As your company grows and takes on new markets and foreign investors, you have to adapt your pitch to speak to them. This means some cultural adjustments in how you do business.  I just wrapped up doing the pitch coaching for the Nordic US Food Summit and noticed 3 common mistakes that almost all startups made when approaching the US market. In this minisode, I share what they are and how you can avoid them when pitching any VC, potential partner, or customer located outside of your home operating market.   Are you working on your pitch? Learn more about working with Analisa here.  Like the show? Consider becoming a patron on Substack.   You’ll get access to exclusive content like Analisa’s travel notes and   episode transcripts. Most importantly, your contribution directly   enables the creation of more content like this. Contributions start at   $5.  Sign up here. Website: www.nordicfoodtech.io  Instagram: @nordicfoodtech  Show Host: Analisa Winther 
08:22
October 26, 2022
Marine Stewardship Council on the future of fisheries
Marine Stewardship Council on the future of fisheries
The Marine Stewardship Council is kind of a big deal in the world of fish. They are the organization that sets the standards for sustainable fisheries worldwide. If a fishery meets MSC’s standards, their products are awarded with a blue ecolabel. Many global organizations like IKEA and McDonald’s exclusively purchase MSC certified fish. For them, its a standard that denotes quality and sustainability. This also means that who and what gets certified matters a lot in the global market.  In this episode, I sit down with Linnéa Engström. Before becoming the Director of the Baltic Sea Region & Scandinavia at Marine Stewardship Council, Linnéa worked in politics. She was the Former First Vice Chair of the Fisheries Committee in the European Parliament. While in office, she wrote the first report in the European Parliament on climate justice along with legislation for the sustainable management of the EU’s external fishing  fleet. She is also the author of two books, Climate Feminism and Queen Fish. We discuss how the organization is working to stop overfishing and ensure that our oceans are filled with fish for generations to come. Episode Transcript  Related Links More episodes on the future of the ocean The global rise of community ocean gardens How Iceland is creating a circular economy for fish Why Bergen, Hawaii, and Singapore are hubs for ocean startups Like the show? Consider becoming a patron on Substack.  You'll get access to exclusive content like Analisa's travel notes and  episode transcripts. Most importantly, your contribution directly  enables the creation of more content like this. Contributions start at  $5.  Sign up here. Website: www.nordicfoodtech.io  Instagram: @nordicfoodtech  Show Host: Analisa Winther  Edits: The fee in Sweden is 0.8% not 0.5%. CAB stands for conformity assessment body.
48:57
October 17, 2022
Big News!
Big News!
I've got big news to share! I am going 100% in on starting my own business, which includes growing the podcast. In this episode, I share the details behind the move. If you believe in me and would like to support this work, consider becoming a paid subscriber of the podcast on Substack. To celebrate, I'm offering 20% off an annual subscription to the podcast, which makes it $39 for the year or about $3.50 every month. Sign up here.
02:55
October 11, 2022
Line Rise Nielsen on big kitchens for food system transformation
Line Rise Nielsen on big kitchens for food system transformation
Hospitals, schools, prisons, elderly homes, day cares, and corporate canteens are all examples of public or professional kitchens. Every day these kitchens churn out hundreds of meals, which means they have a pretty major influence not only on what people eat, but also the entire supply chain. In today’s episode, I sit down with Line Rise Nielsen, The Food Policy Director of Changing Food a consultancy that helps kitchens convert to more sustainable practices. Line and I get into how these kitchens are undergoing transition and why their role is sup important. A big thank you to Lund University and Region Skåne for sponsoring this episode. They hosted a workshop at Skåne Innovation Week along with Krinova and Greater Copenhagen looking at the role of public meals in Scandinavia. Read more here. Episode Transcript Related Links Ellen MacArthur Foundation on circular food cities Aarstiderne on pioneering home grocery delivery C40 Cities on the mayors addressung climate change KBH Madhus on shifting to 90% organic public meals  Coop on supermarkets as a platform for funding new food products Aquaporin on the future of water Like the show? Consider becoming a patron on Substack. You'll get access to exclusive content like Analisa's travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5.  Sign up here. 
58:55
September 30, 2022
Greenland's Maliina Abelsen on unleashing sustainable solutions
Greenland's Maliina Abelsen on unleashing sustainable solutions
Maliina Abelsen is the Head of Programme at UNICEF in Greenland. From 2009-2013 she was a Member of Parliament in the Greenlandic Inatsisartut where she first served as the Minister of Social Affairs and Equality and then as the Minister of Finance. She has also served as the CCO of Air Greenland and the CEO of the Arctic Winter Games 2016. This episode was recorded in Nuuk as part of the UNLEASH Regional Innovation Lab, which gathered 200 people under the age of 35 from the Arctic and Nordics to develop solutions to the challenges we are facing as a region. We had a particular focus on biodiversity, education, and health and wellbeing. In this episode, we discuss what creating a sustainable solution from indigenous knowledge and modern science and technology can look like, why food is a powerful healer, and how we must consider the whole in our creations. Episode Transcript  Related Links Aviaja Lyberth Hauptmann on the Greenlandic Diet Revolution More episodes on the Nordics food heritage Trailer: Sumé - The Sound of a Revolution Subscribe and support the show 
53:26
September 19, 2022
Kitchen Collective Founder Mia Maja Hansson on launching new food ventures
Kitchen Collective Founder Mia Maja Hansson on launching new food ventures
Mia Maja Hansson has been super influential in nurturing Copenhagen’s food startup scene. She launched Kitchen Collective, one of the first test kitchens in Europe followed by a co-working collective and street food festival for startups to test new products. The red thread in everything she does is a vision to create a more sustainable, diverse food culture that’s supported by healthy businesses and healthy people. In today’s episode, we talk to Mia Maja about her journey, common mistakes she sees food entrepreneurs make, and recommendations for running a test kitchen. Episode Transcript Related Episodes Join the newsletter Top 10 startup Interviews How these chefs view food as a vehicle for change These investors are focused on food and ag Ocean Harvest on regenerative ocean farming
57:38
August 30, 2022
Aarstiderne Founder Søren Ejlersen on pioneering home grocery delivery
Aarstiderne Founder Søren Ejlersen on pioneering home grocery delivery
It feels like grocery delivery services and subscription meal boxes are everywhere these days. But it's actually not that new of a trend. Aarstiderne was one of the first to enter the space over 20 years ago. Today, they supply around 80,000 households in Denmark and 10,000 in Sweden with organic groceries. Their goal is to help more families make green food choices. Join me and the Co-Founder of Aarstiderne Søren Ejlersen as we dive into the highs and low of their startup journey and the philosophy behind their universe of good food ventures. Episode Transcript Related Episodes Join the podcast newsletter How supermarkets are preparing for the future of food  Ellen MacArthur Foundation on building circular food cities More founder interviews and startup stories Top episodes from Denmark 
49:35
August 15, 2022
Give Feedback, Win $200
Give Feedback, Win $200
Once a year I crowdsource feedback from listeners about the show as well as ideas for future guests / topics you’d like to see me cover. The 10 question survey is now open. Find it here. To say thank for answering it, I’m raffling off two prizes!  A $200 gift certificate to the restaurant of your choice anywhere in the world (the restaurant must agree to / offer digital gift certificates). The goal here is to support small businesses and good food  3 coaching sessions with me. We can tackle any problems you might be facing around designing what’s next in your life to your career, biz advice, pitch deck review, etc. We will co-create what the sessions should look like together (this is the same process I follow with my coaching clients)  And if you’re not interested in a prize, but still want to give feedback that’s also okay! I read everything that’s submitted and it really helps me to get to know who is listening and what topics you want to hear more about. Deadline to answer the survey is Septmeber 30, 2022.  Answer the survey here About the Nordic FoodTech Podcast Top 10 Most Popular Episodes
02:20
August 08, 2022
Fringe Flavors and Ingredients (Sparks & Honey Guest Post)
Fringe Flavors and Ingredients (Sparks & Honey Guest Post)
If you're only now talking about turmeric, you're too late. Sparks & Honey's Daily Culture Briefings focus on the cultural signals that are constantly shaping our new normal and how that affects your brand. Today, we look at new and emerging ingredients and discuss strategies for determining which flavors are fads and which are here to stay. Our guest expert is Analisa Winther, Host of the Nordic FoodTech Podcast and corporate innovation venture scout. This episode was recorded live on July 19, 2022 at the Sparks & Honey studio in NYC. It's available as a podcast and video.
41:02
July 22, 2022
Heja Framtiden: Analisa Winther (Guest Post)
Heja Framtiden: Analisa Winther (Guest Post)
Heja Framtiden (Go Future) is a popular Swedish podcast by Christian von Essen. He interviews all kinds of people about the future and how we can make it better. While in Stockholm, I got to pop by his studio to share my story and thoughts on where the future of food is going. About Heja Framtiden About the Nordic FoodTech Podcast The Top 10 Episodes Newsletter Link the show? The biggest way to thank you is by becoming a patron for a few dollars a month on our Substack. Sign up here.
35:48
July 14, 2022
3 Nordic Investors Views on the Future of Food
3 Nordic Investors Views on the Future of Food
I pulled together three of the top investors in food and ag from the Nordics for a fast-paced, spirit conversation on how they view and are investing in the future of food. We have Marika King from PINC representing corporate venture capital, Lauri Reuter from the Nordic FoodTech VC looking at the bridge between science and entrepreneurship, and Gustaf Brandberg from the family office of Gullspånge Invest Re:Food, which has an evergreen strucutre. I’ve done individual episodes with each of these investors diving into their backstory and investment thesis. Find those in the show links below. This conversation was recorded at Sweden FoodTech’s Big Meet. Episode Transcript  Related Links  Interviews with other Nordic investors Marika King on Paulig's investment arm (PINC)  Lauri Reuter on the Nordic FoodTech VC Gustaf Brandberg on Gullspång Invest's Re:Food  Chromologics on fermenting natural red colors Nick's on the future of sweets  Oatly's startup story with Founder Björn Öste Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this!
54:38
July 02, 2022
Gullspång Re:Food Gustaf Brandberg on investing patient capital in the food system
Gullspång Re:Food Gustaf Brandberg on investing patient capital in the food system
Building a food company and transitioning to more sustainable agriculture takes time and requires more patient capital with a long-term view. Re:food is part of Gullspång Invest, a Swedish family office that operates with an evergreen structure. This means that they can invest for the long term without posing time constraints. Located in Stockholm and San Francisco,  Re:Food invested early in some of the most successful food companies that have come out of the Nordics so far like Oatly and Nick’s. The firm focuses on investing across four themes: alternative proteins & fats, regenerative farming, sustainable supply chains, and healthy diets. In this episode, Re:Food's Co-Founder Gustaf Brandberg shares the company's investment thesis, background, and vision for the future food system.  Episode Transcript  Related Links  3 Nordic investors take on the future of food Oatly's Startup Story with Founder Bjorn Oste Nick's Startup Story with Founder Niclas Luthman  Stockholm Resilience Center on supporting people and the planet Sweden FoodTech on Stockholm as a future food city Gullspång’s “Food Is Solvable” Report More interviews with Nordic VCs More interviews from Sweden Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this!
39:07
June 17, 2022
Aquaporin on using nature's genius to solve the water crisis
Aquaporin on using nature's genius to solve the water crisis
Water is key because we cannot live without it. We needed to nurture and water our crops and to manufacture all kinds of different things. In today's episode, we explore the future of water as it relates to agriculture and life on Earth. My guest is Peter Holme Jensen, who is the Chief Innovation Officer of Aquaporin. They have developed an innovative technology to treat and filter water on an industrial scale. The design is based on how our bodies naturally filter water through something called an aquaporin protein. In this episode, we dive into Aquaporin's approach to innovation and how they have built a business based on biomimicry or the science of applying nature's genius to solve human problems. We also get into the science behind Aquaporin’s technology, why watter matters, and the company's startup story since it was founded in 2005. Episode Transcript  Related Links  Book: The Age of Living Machines Aquaporin's publication in Science that started it all  Carlsberg on sustainability and water in food production Chr Hansen on the world of enzymes  Chromologics on fermenting natural colors Spinning out research into a business DTU on desiging university innovation environments Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this!
01:05:57
June 04, 2022
Nordic Wasabi grows in the greenhouses of Iceland
Nordic Wasabi grows in the greenhouses of Iceland
Real wasabi is rare and expensive. It requires a specific temperature and a constant stream of fresh water to grow, which has isolated it to the mountains of Japan. That was until Nordic Wasabi came along. They’re growing wasabi in Iceland using the country’s natural geothermal energy and freshwater. In today’s episode, we tell Nordic Wasabi’s startup story. We cover everything you could want to know about real wasabi, the amazing possibilities that come with greenhouses, and the challenges of being the first company in Iceland to try and export vegetables. Episode Transcript Related Links Get 15% off Nordic Wasabi with the code NORDICFOODTECH Why food matters to tourism Exploring different kinds of agriculture More episodes on Iceland Subscribe to the podcast
52:41
May 21, 2022
Bård Jervan on why tourism needs food
Bård Jervan on why tourism needs food
Bård Jervan is a Senior Partner at Mimir. He was deeply involved in writing and developing the new Norwegian national Tourism Strategy for 2030. A cornerstone of the report is centered around food in tourism and how it connects to economic development. It's also a way to preserve culture, protect natural resources, and trace history. Today, we dive into what sustainable tourism is, why the context of a meal matters, the best places to visit in Norway, why seafood is a major opportunity, and the Nordics as a gastronomic destination.  Episode Transcript  Related Links More interviews on food & tourism  Norway’s Tourism Strategy for 2030 Climate change and the development of a Nordic wine region A foodie roatrip around Iceland by Chef Gunnar Karl Gíslason Opportunities around Norwegian seaweed More interviews from Norway Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here.
55:35
May 07, 2022
Maersk's VC arm on tackling food waste
Maersk's VC arm on tackling food waste
Maersk Growth is the venture arm of A. P. Moller – Maersk, one of the largest shipping and logitics companies in the world. 1/3 of all food is wasted or lost as it moves from the farm to our tables. Fixing inefficenices along the supply chain is key for cutting down on waste. To discuss how Maersk is thinking about food, my guest today is Peter Jorgensen, a Partner at Maersk Growth focused on their FoodTrack.  A small note, that this was one of the first podcast episodes I recorded back in 2019. I re-read the transcript the other day and it felt more relevant than ever, so I wanted to share it with you again.  Episode Transcript Related Links  Too Good To Go on building a startup that tackles foood waste Matt Homewood on stopping supermarket food waste Amass on creating a zero-waste restaurant Electrolux on using appliances to curb consumer food waste How companies like Coffee Collective figure out shipping when starting up More interviews with corporations investing in food solutions Join us on Instagram 
45:06
April 17, 2022
Puris's CEO Tyler Lorenzen on the power of peas
Puris's CEO Tyler Lorenzen on the power of peas
Based in Minnesota, Puris is the largest producer of pea protein in North America supplying the likes of Beyond Meat. Fast Company named them the most innovative food company in 2021 for their end-to-end solution to food production. To speak about the company's philosophy, history, business model, and future, my guest today is CEO Tyler Lorenzen who runs the company alongside his sister Nicole Atchinson. Episode transcript Related Links Denmark's 1 billion kroner investment into plant-based alternatives ICA on working with farmers to develop plant-based products Oatly on becoming a 25 year overnight success A Norwegian family's journey from city life to regenerative agriculture Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this!
01:07:36
April 10, 2022
Lakrids by Bülow's Founder on creating an iconic brand
Lakrids by Bülow's Founder on creating an iconic brand
If you’ve been to the Nordics, odds are you've tried licorice. In today’s episode, we dive into the story of the luxury licorice and chocolate company Lakrids by Bülow. Johan Bülow started cooking licorice in his mom's kitchen on the Danish island of Bornholm in 2007. Fast forward to today and they've become an iconic brand with sales in 35 countries and counting. Their mission: to make the world love licorice. This episode traces the evolution of the company, diving into valuable lessons around food entrepreneurship, branding, and sales. Episode Transcript Related Links  Coffee Collective on responsible sourcing  Vivino's startup story Oatly's Startup Story  Growing hemp on the island of Bornholm  True Gum on developing a plastic-free chewing gum  Like the show? Subscribe to our newsletter on Substack to get notified about new episodes.
58:55
March 25, 2022
The Miracle of Hemp on the Island of Bornholm
The Miracle of Hemp on the Island of Bornholm
Signe Anker is the Co-Founder of Bornholmerhampen. She and her partner were some of the first people in Denmark to start growing hemp again. Today, they hand harvest it to produce teas, flours, oils, and cosmetics on the beautiful Danish island of Bornholm. In this episode, we explore why it's considered a miracle crop, how it's making a comeback, and the roots of its bad reputation. As a listener of the podcast, get 20% off all Bornholmerhampen products using the code NORDICFOODTECH at checkout. Episode Transcript This episode was first published on October 16, 2020
40:45
March 19, 2022
The Story of Denmark's Billion Kroner Investment Into Plant-based
The Story of Denmark's Billion Kroner Investment Into Plant-based
In October 2021, the Danish government announced that it was allocating 1 billion kroner or 168 million euro to ramp up plant-based food production. This is one of the largest investments into plant-based by any country to date. Join me and Rune-Christoffer Dragsdahl, the Secretary General of The Vegetarian Society of Denmark, as we discuss the details of the agreement and what it means for the future. It’s not just about politics, it’s also about culture, history, and relationships. 9:30 The history and cultural significance of vegetarianism  19:00 How the Vegetarian Society of Denmark got started 42:00 Details of the agreement 56:00 Tips for other countries looking to do something similar Episode Transcript Related Links  Regenerative agriculture  How a vegan food blogger helps new plant-based products succeed ICA on shifting Sweden to more plant-based foods Why plant-based is not for all Livestock's Long Shadow report This is a listener support podcast. Your contribution of a few dollars every month enables me to produce more stories like this and share them with the world. Subscribe here. 
01:09:03
March 05, 2022
Chromologics' CEO Gerit Tolborg on natural vs artificial food colorants
Chromologics' CEO Gerit Tolborg on natural vs artificial food colorants
There is a big trend in the food and cosmetic industry to move away from artificial colors and flavors, replacing them with natural ingredients. My guest today is Gerit Tolborg, the CEO of Chromologics. Gerit describes herself as an accidental entrepreneur. Through her research at the Danish Technical University, she stumbled upon a way to naturally produce a red colorant using fungi and fermentation. Listen in as we discuss the business of artificial and natural ingredients, what it takes to build an R&D heavy startup, and the journey of becoming an entrepreneur when you never thought that was in the cards. 2:09 Why companies are moving away from artificial colors 9:40 Producing colors through precision fermentation 16:00 How Chromologics started 23:00 Building an R&D heavy startup  41:00 Challenges of being a female CEO Episode Transcript  Related Links Interview with Chromologic's investor Nordic FoodTech VC Is artificial really bad? An investigation with artist Alexandra Genis How DTU helps startups spin out Hey Planet makes burgers from insects For more conversations, join our community on Instagram Like what you hear? This is a listener-supported podcast. Show your love by subscribing for a few dollars every month. 
54:05
February 22, 2022
Artist Alexandra Genis on 3D printing flavor molecules
Artist Alexandra Genis on 3D printing flavor molecules
Listen again. Artist and food designer Alexandra Genis is set on challenging your notion of artificiality and what sustainability means in the context of food production. Are natural and wild foods really better? We explore her work and how artificial foods, technology, and art can help us reimagine a better food system. 1:50 The Atoma project, turning individual molecules into spices 2:48 The complexity of flavor and the limits of what we can taste 10:45 The importance of artificial foods in a post-agricultural age  22:00 Other projects Alexandra's worked on  24:00 Vision for the future food system Episode Transcript Related Links Video of 3D Printed Flavor Molecules Coffee Collective on the complex, delicious taste of coffee Europe’s black market for wild foods Climate change and producing wine in the Nordics Eating insects is an ancient tradition, but it’s a novel food in the EU Nick’s using high tech to make guilt-free treats Never miss an episode. Subscribe to the podcast newsletter here. This episode was recorded on March 11, 2020 with the support of and is supported by the Northern Dimension Partnership on Culture.
29:09
February 14, 2022
Dr. Mikelis Grivins on foraging and the black market for wild foods
Dr. Mikelis Grivins on foraging and the black market for wild foods
Listen again. Foraging exists in a delicate balanace with nature. If we take too much, it can lead to environmental degradation. At the same time, it survives as a cultural tradition and a key way families put food on the table. My guest today is Dr. Mikelis Grivins a researcher at the Baltic Studies Center. In this episode, we discuss the four kinds of foragers commonly seen in Europe, the ethics of foraging, and the black market that exists around wild foods. 4:00 Overview of alternative food systems are important 17:00 4 types of foragers across Europe 20:20 Exploitation, transparency & regulation in the wild food market 25:00 Wild washing Episode Transcript Links Artist Alexandra Genis on why all foods are artificial Using blockchain to trace food from farm to fork  The chef preserving Iceland’s food traditions The Importance of Microbes in the Greenlandic Diet Regenerative agriculture and our connection with nature This episode was first released in February 2020 with the support of the Nordic Council of Minister’s Office in Latvia. Like the show? Support more stories like this by contributing a few dollars a month. You can do so here.
46:16
February 08, 2022
ICA on shifting the Swedish food system
ICA on shifting the Swedish food system
ICA is one of the biggest grocery retailers in Sweden. Every week, around 12 million people pass through their stores. Recognizing the important role they play in the everyday life of Swedes, ICA is intent on supporting the shift to a sustainable food system. A system that supports biodiversity, plant-based, and local foods. They launched ICA Växa, a new unit of the organization, to bring new products to market and connect with the startup community. Today, I speak with Jacqueline Engdahl, the Head of ICA Växa, to hear what exactly their up to.  6:00 ICA's vision for the next 100 years 8:50 Jacqueline's story 19:00 What ICA Växa does 32:00 Different pathways of getting into ICA from pitching the category manager to the store owner or co-branding with ICA's private label. Episode transcript  Links How other Nordic grocery retailers are thinking about the future of food  The 2020 Future Report that launched ICA Växa Delås Farm on what it means to be a regenerative farmer Coop Crowdfunding on enabling their customers to invest in food startups  How a vegan blog helps new products get on Sweden’s supermarket shelves Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this!
55:38
January 26, 2022
Chef Gunnar Karl Gíslason on Iceland's food traditions
Chef Gunnar Karl Gíslason on Iceland's food traditions
Gunnar Karl Gíslason is the founding chef behind Dill, which was the first restaurant in Iceland to receive a Michelin star. He is also the author of North: The New Northern Cuisine of Iceland. In this episode, we trace Iceland’s food traditions through the individuals that are helping to keep them alive 2:15 Rundown of Gunnar's career and opening a res  7:30 Defining New Nordic food and the Icelandic kitchen  16:00 Finding inspiration in old traditions 33:00 The evolution of the Icelandic kitchen  We also reference this episode with Amass on creating a zero-waste kitchen. As well as Saltverk's startup story.  Show your love for the podcast. Support the show for $5 a month here: https://nordicfoodtechpodcast.substack.com/
44:41
January 13, 2022
A Special Message
A Special Message
As the year wraps up, here are a few reflections from 2021 as well as some announcements for what's to come in 2022. If you would like to support the podcast, consider contributing $5 a month by going to https://nordicfoodtechpodcast.substack.com/ You can also subscribe to the podcast's newsletter here. You'll be notified about new episodes as soon as they are released.  Lots of love, Analisa
04:08
December 26, 2021
Delås Farm on regenerative agriculture and REKO rings
Delås Farm on regenerative agriculture and REKO rings
In 2017, Camilla and Raymund were trying to get the best food possible to feed their family. Realizing that food is tightly linked with health, they were looking for high-quality, nutrient-dense foods, but actually struggled to find it in Norwegian grocery stores. So, they decided to start growing their own food. This is the story of how they traded city life and taught themselves how to farm according to regenerative principles. 5:00 How Camilly and Raymund started farming 12:20 What regenerative agriculture is and how it works 23:00 Norway's farming capacity  27:00 How Reko Rings directly connect consumers and farmers 52:00 Advice for farming and the cost of getting started Episode Transcript Related Links More conversations on the future of farming Why Tim Wendelboe became a farmer Yara on the future of fertilizer  More interviews on solving food waste  Top interviews from Norway Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here. 
01:00:32
December 22, 2021
Yara's EVP of Farming Solutions Terje Knutsen on green fertilizer, carbon sequestration, and precision agriculture
Yara's EVP of Farming Solutions Terje Knutsen on green fertilizer, carbon sequestration, and precision agriculture
Yara is the world’s leading producer of nitrate-based fertilizer.  Most fertilizers are produced using fossil fuels. Fertilizer runoff has also been linked to environmental degradation. At the same time, fertilizer plays a critical role in our food system's productivity. Over half of the world's population relies on mineral fertilizer to be fed. Yara's mission is to responsibly feed the world and protect the planet. In this episode, I sit down with Executive Vice President of Farming Solution Terje Knutsen to explore exactly how they are doing that. We cover green fertilizer, the hydrogen economy, soil carbon sequestration, and precision agriculture.  8:30 The role of fertilizer in crop production 19:30 Green fertilizer and clean ammonia  26:30 Details of Yara's investment arm, Yara Growth Ventures 31:30 The Agoro Carbon Alliance and helping farmers to sequester carbon 49:00 AtFarm and other digital solutions for precision agriculture Episode Transcript Related Links  More conversations on the future of farming Delas Farm on regenerative agriculture More corproate interviews More interviews with corporate VCs Top interviews from Norway Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here.
01:03:35
December 10, 2021
Saltverk's CEO Björn Steinar Jónsson on Icelandic salt production from geothermal energy
Saltverk's CEO Björn Steinar Jónsson on Icelandic salt production from geothermal energy
The Danish king established salt production in Iceland in the 18th century using geothermal energy. The production stopped a few decades later, but the tradition was not lost forever. In 2011, Björn Steinar Jónsson co-founded Saltverk, re-instating Icelandic salt production in one of the most remote parts of Europe. The result is a delicious, hand-harvested flaky sea salt that tastes like the ocean and is used by many of the best restaurants in the world. Join us we explore Saltverk's startup journey.  10:00 Producing salt with geothermal energy 16:00 Selling to restaurants 24:00 Finding product market fit 35:30 How Saltverk self-funded growth  43:00 Setting up production Episode Transcript Related Links Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like this! You’re also invited to join our community on Instagram 
53:49
November 29, 2021
Iceland Ocean Cluster's Founder Thor Sigfusson on using 100% of a fish
Iceland Ocean Cluster's Founder Thor Sigfusson on using 100% of a fish
Iceland is known for having some of the most productive fisheries in the world. Some even call it the Silicon Valley of white fish. In this episode, Thor Sigfusson, the Founder of The Iceland Ocean Cluster, dives into why Iceland is a leader in seafood processing technology, the innovative ways they are using 100% of a fish, and what the fishing ship of tomorrow will look like. Thor is also the author of The New Fish Wave: How To Ignite the Seafood Industry. 7:00 Low-hanging fruit as an impetus for collaboration 10:30 The history of Fish & Ships in Iceland 19:30 Using 100% of the fish 21:30 How the Iceland Ocean Cluster started 36:30 How the cluster's model is being applied elsewhere Interested in learning more about oceans and the future of food? Check out this series of podcasts. You’re also invited to join our community on Instagram 
47:27
November 09, 2021
Seaweed Solutions on the multi-billion market for European seaweed
Seaweed Solutions on the multi-billion market for European seaweed
Jon Funderud is the CEO of Seaweed Solutions. Since 2009, they have been a pioneer in building up Europe's seaweed production, collaborating with players across the value chain to set up and establish growing and cultivation. Seaweed is an incredible raw material. Regenerative, sustainable, and versatile - seaweed is being used for animal feeds, food ingredients, biofuels, bio-plastics, and pharmaceuticals. It is estimated that the seaweed market will grow to 9.3 billion euro by 2030, 30% of which could be captured by Europe. This episode is a crash course on seaweed's potential. We dive into what's unfolding in Norway and beyond and why seaweed is such a big deal.  6:30 Seaweed's many applications  15:30 The up and coming European market  22:00 Ways of farming seaweed 31:30 Seaweed Solutions operations  37:00 Why industry collaborations matter Episode Transcript  Related Links More episodes on ocean farming in the Nordics The rise of regentative ocean gardens Forget seaweed, why hemp is nature’s misunderstood supercrop Iceland a.k.a. The Silicon Valley of Fish Report on Seaweed in Europe Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this!
49:52
October 29, 2021
Electrolux Innovation Hub's Tove Chevalley on designing a future kitchen for sustainable eating
Electrolux Innovation Hub's Tove Chevalley on designing a future kitchen for sustainable eating
Electrolux was founded in 1901. Today, they offer a full line of kitchen and laundry appliances, inspired by their work in designing professional products for the world’s best chefs. Tove Chevalley is the Head of Electrolux’s Innovation Hub focused on rethinking the way we cook, clean, and take care of our homes. In this episode, we dive into how the Innovation Team co-creates with chefs, teenagers, colleagues, and startups to develop new solutions that facilitate sustainable eating, better clothing care, and wellbeing in the home.  11:00 Electrolux's sustainability targets for 2030 18:12 The future kitchen in 10 years 24:00 Defining sustainable eating 29:00 How Electrolux sources innovation 43:30 How the hub facilitates internal innovation Episode Transcript  Related Links and Episodes More interviews from Sweden More interviews with corporate innovation leaders Chef Gunnar on using smoke to flavor food K Group on why companies struggle to communicate sustainability initatives How Carlsberg uses sustainability as a performance metric Lobbying for an inclusive food movement Why seaweed is a super ingredient to watch Meet the dumpster diver raising awareness about food waste Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like th
01:02:25
October 14, 2021
Tim Wendelboe on biological coffee farming and chasing great taste from seed to cup
Tim Wendelboe on biological coffee farming and chasing great taste from seed to cup
Tim Wendelboe runs his own roastery and espresso bar in Oslo, Norway where he imports, roasts and serves high quality coffees. Tim has won multiple international barista competitions and is known for his ability to create great taste. In this episode, we trace Tim's career starting as a barista, moving into coffee roasting, and then starting his own Farm, Finca el Suelo, in Columbia where he practices biological coffee farming. We also discuss how Tim works closely and transparently with farmers to improve their coffee quality.  8:30 Positively influencing great taste in coffee 15:30 The Tim Wendelboe coffee shop experience 18:00 How Tim works with farmers around the world  27:30 Adventures in biological coffee farming in Columbia 43:20 Sustainability and transparency  Episode Transcript  Related Links Coffee Collective is changing how the world thinks about coffee More episodes on farming More episode on top Nordic foods and beverage producers Yara on green fertilizer and the hydrogen economy How a Norwegian family transitioned to regenerative farming True Gum on making a plastic-free chewing gum  For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Like the show? Consider subscribing to our Substack for a few dollars a month (price of a coffee). Your contribution fuels the show. Sign up here.
59:07
September 05, 2021
Coffee Collective's Klaus Thomsen on creating sustainability and transparency across the coffee supply chain
Coffee Collective's Klaus Thomsen on creating sustainability and transparency across the coffee supply chain
Klaus Thomsen is one of the Founders of Coffee Collective. Their goal is to explore and unfold exceptional coffee experiences, in a manner thatgives better living conditions to coffee farmers across the globe. For nearly, 15 years they have been pushing the coffee industry to do business differently. In this episode, we discuss their many initiatives from transparently sharing what they pay for coffee to going carbon neutral by 2022. Their dream is for a coffee farmer in Kenya to obtain the same status and living conditions as a winegrower in France.  11:30 What creates great taste across the supply chain 19:30 Paying farmer's a fair price  24:00 Direct trade and opening up the books for transparency 33:00 Creating a market for specialty coffee 50:30 Going carbon neutral by 2022 Episode Transcript Related Links Tim Wendelboe on optimizing coffee’s taste K Group on the struggle to communicate sustainability initiatives Maersk on using blockchain to stop food waste Ocean Harvest gets communities into regenerative ocean farming Connecting with nature through foraging Coffee Collective’s Sustainability Report For more conversations, join our community on InstagramFor more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
01:17:40
September 05, 2021
OceanHarvest Founder Joachim Hjerl on regenerative ocean farming
OceanHarvest Founder Joachim Hjerl on regenerative ocean farming
Regenerative ocean farming has been identified as a key solution to climate change. It’s the practice of growing seaweed along with several kinds of shellfish like oysters and mussels not just to feed people, but also to heal the oceans. HavHøst or OceanHarvest is an NGO helping communities throughout the Nordics get set up with toolkits to grow, harvest, and eat from the sea without harming nature or existing underwater ecosystems. In this episode, Joachim Hjerl shares how a crazy idea of growing 20 oysters in Copenhagen's central harbor became a movement of blue community gardens.  7:30 An intro to regenerative ocean farming  14:30 Growing a network of community-supported farms 23:00 Working with policymakers to enable solutions  36:00 Creating a market to support supply 43:00 Cultural acceptance around new foods  If you liked this episode, check out this podcast with Hatch from Norway on innovations within aquaculture (farming in water). For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
57:25
August 24, 2021
Oatly’s Founder Björn Öste on the 25 year journey of building an overnight success
Oatly’s Founder Björn Öste on the 25 year journey of building an overnight success
Björn Öste founded Oatly with his brother Rickard in 1994. Fast forward to today and Oatly IPOed in May 2021 at a value of $10 billion. But how did this startup from Lund, Sweden become the world's leading alt-milk brand? In today’s episode, we cover Oatly’s startup journey from the early academic days focused on lactose intolerance to the development of their famous barista strategy. We also cover the brothers' other entrepreneurial endeavors to develop food with clear health benefits.  5:00 How Oatly started 18:00 Nailing branding and product-market fit 41:00 Tips for entering the US market 47:00 Aventure and developing science-backed ventures 57:00 The story of Good Idea - sparkling water that reduces blood sugar  Episode Transcript  Related Links and Episodes More Nordic startup stories Chr. Hansen on using microbes to stop food waste How Nick’s developed high-tech, good for you sweets Vivino’s Founder on creating the world’s biggest wine marketplace How Arla is using blockchain to track their milk More interviews from Sweden Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this
01:12:28
August 05, 2021
Alchemist's Diego Prado on the R&D behind Holisitic Cuisine
Alchemist's Diego Prado on the R&D behind Holisitic Cuisine
Diego Prado is the Head of R&D at Alchemist Explore - the research and development arm of restaurant Alchemist focused on making new dishes and conducting scientific research on products and techniques that create future building blocks for gastronomy. Alchemist was founded in 2015 by Rasmus Munk and introduced a new approach to gastronomy called Holistic Cuisine, which looks at the whole instead of the parts. In this episode, we explore how the Alchemist brings artists, designers, engineers, researchers and chefs together to challenge food as we know it. 10:20 An intro to Holistic Cuisine 14:40 Restaurant Alchemist vs the R&D Test Kitchen 22:30 Academic papers as a foundation for new dishes 28:30 What food will look like in space 38:30 Eating invasive species from jellyfish to butterflies For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
58:21
July 28, 2021
Carlsberg's Tenna Skov Thorsted on sustainability and the Together Towards Zero program
Carlsberg's Tenna Skov Thorsted on sustainability and the Together Towards Zero program
Carlsberg’s Together Towards Zero program consists of four major ambitions - ZERO carbon footprint, ZERO water waste, ZERO irresponsible drinking, and a ZERO accidents culture. Tenna Skov Thorsted leads Carlsberg Denmark’s sustainability efforts. Her job is to ensure that these targets are met and that they create value. Join us as Tenna shares how sustainability at Carlsberg works in practice and how they collaborate to get there. 4:00 The organizational structure of sustainability 6:30 The Together Towards Zero campaign 12:00 Where ideas come from 16:00 Examples around water and packaging 35:00 Carlsberg Research Laboratory For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!
45:52
July 14, 2021
How and why the Nordic FoodTech Podcast got started
How and why the Nordic FoodTech Podcast got started
The Nordic FoodTech Podcast spotlights individuals and organizations who are creating the future through food. In this episode, the Host and Creator of the podcast Analisa Winther is interviewed by radio and podcast personality Andreas Graulund. Listen in as Analisa explains how and why the show started, her background, common themes, how guests are chosen, and so much more. 8:10 How the podcast got started 12:00 The purpose of the show 16:00 How guests are chosen 22:30 Fostering collaboration and breaking down silos 30:00 Why every asked is asked the same 4 questions To get in touch with Analisa, connect on Instagram or LinkedIn. Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here.
44:59
June 21, 2021
Vivino Founder Heini Zachariassen on disrupting the wine industry with tech and community
Vivino Founder Heini Zachariassen on disrupting the wine industry with tech and community
Over 10 years ago, Heini Zachariassen and his co-founder Theis Søndergaard founded Vivino because they were frustrated by not knowing which wine to buy. Today, Vivino’s 50 million users can purchase nearly 13 million wines from around the world. The Vivino community has scanned over 1.6 billion wine labels, written 72 million reviews, and given 204 million ratings on 13.5 million bottles of wine. In this episode, Vivino Founder Heini Zachariassen shares the startup’s story of how they disrupted the wine industry. 6:30 How Vivino started 10:30 The first MVP - staying lean and frugal 16:15 The technology and community behind Vivino 30:30 The moment Vivino found product-market fit 40:00 Lessons in leadership  For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!
53:05
June 09, 2021
Nick's Founder Niclas Luthman on fighting diabetes with guilt free sweets
Nick's Founder Niclas Luthman on fighting diabetes with guilt free sweets
The story of Nick's begins in 2014, when a Swedish serial entrepreneur with a background in mechanical engineering was diagnosed as pre-diabetic. Niclas Luthman had to change his diet, but he still loved and craved sweets. This led to him tinkering around in the kitchen and creating a line of "better for you" snacks and sweets that have no added sugar, gluten, or palm oil. Nick's products involve an enormous amount of R&D. enabling them to achieve new food feats like offering an ice cream with 70% fewer calories than other leading brands. Nick's recently closed $30 million in funding, launched its ice cream in 4,000 stores across the US, and has expanded into 15 European markets. Tune in for this startup's how I built this story.  9:30 How Nick's started  17:00 Building every ingredient from scratch 23:00 The power of a good team in an emerging industry 32:00 Developing innovative products from science 42:00 Advice for scaling in Sweden vs the USA Episode Transcript  Related Links  More FoodTech startup stories More interviews from Sweden Meet the investor that backed Oatly and N!CK’S Why Oatly’s Founders are now working on functional foods Respecting heritage diets as we look to the future What a diet that’s healthy for people and the planet looks like Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this. We also invite you to join our community on Instagram
01:07:22
May 25, 2021
C40 Cities Zachary Tofias on how a network of the world’s megacities is addressing climate change
C40 Cities Zachary Tofias on how a network of the world’s megacities is addressing climate change
The C40 network consists of 97 cities representing 700+ million citizens and one quarter of the global economy. The mayors of these cities are committed to delivering on the most ambitious goals of the Paris Agreement at the local level and C40 supports them in collaborating effectively, sharing knowledge and driving meaningful, measurable and sustainable action on climate change. In today’s episode, I speak with Zachary Tofias who serves as the Director of the Food and Waste Program at C40 Cities Climate Leadership Group. We discuss the ins and outs of how C40 works, the power of cities to create change, why networks matter, how to spread good ideas, and examples of how cities are taking bold climate action. 2:30 What C40 is and how it works 7:40 Why cities can have big food system impact 11:15 How good ideas spread across cities 30:00 The big opportunity around food systems 36:00 How to establish a network Share your feedback and thoughts or discover new episodes on Instagram @nordicfoodtech.
50:43
May 04, 2021
Love matchmaker LeMarc Thomas on building strong partnerships and collaborations
Love matchmaker LeMarc Thomas on building strong partnerships and collaborations
My guest today is the internationally renowned love matchmaker Lemarc Thomas who is based in Stockholm. A life-long student of psychology, Lemarc learned through his studies and interactions that love is at the core of human behavior, and that helping someone become aware of how they love not only improves that individual’s life, but transforms many, if not all relationships connected to that person. In today’s conversation, we focus on the lessons that can be learned from love matchmaking when it comes to building stronger relationships and collaborations throughout the food system.  6:00 The blurred line between our professional and personal selves 7:00 Values and needs as predictors of long term relationships 22:20 The 3 layers of being in a relationship 40:00 What it means to do business with love Share your thoughts with us on Instagram @lemarcthomas and @nordicfoodtech
50:12
April 12, 2021
True Gum's Founder on creating a plastic-free chewing gum
True Gum's Founder on creating a plastic-free chewing gum
In 2016, Peter Juul Regnersgaard and his co-founders realized that most gum is made with a plastic core. This launched a hobby project, which turned into a business to see if a plastic-free gum could be made. It took the founders 472 prototypes until they finally perfected the recipe in their home kitchens and launched True Gum, which is now sold all across Europe. In this episode, Peter shares the company’s startup story from going up against industry conglomerates to building a brand and setting up a factory with no prior startup or food production experience. This is a story you won’t want to miss! 2:30 Why gum is an environmental problem  17:50 Why True Gum set up their own factory 39:00 Finding product-market fit 37:20 Sourcing and making plastic-free gum For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!
51:41
March 23, 2021
Chufly Import’s Ramon Escobar on how drinking wine can lead to economic prosperity in Bolivia and beyond
Chufly Import’s Ramon Escobar on how drinking wine can lead to economic prosperity in Bolivia and beyond
My guest today is Ramon Escobar, the founder of Chufly Imports, which curates, imports, and markets a portfolio of premium wine and spirits from the world's lesser-developed countries. Their mission is to drive transformative socio-economic development in local economies by expanding market access, promoting social mobility, and fostering economic diversification. During our episode today, we’ll talk about how Ramon arrived at this business model from his background in diplomacy, economics and international affairs. We will particularly focus on Bolivia’s five-century old wine-making tradition. This is a friendly warning that this episode will likely give you very strong wanderlust and is best enjoyed while drinking a glass of wine. 9:10 The impossibility of Bolivia making wine 20:30 How drinking wine from developing nations leads to economic development and prosperity 25:00 Ramon’s vision for the future of food 29:00 How to check if your business model is having a positive impact For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!
39:27
March 08, 2021
Paulig Group's investment arm on the future of taste
Paulig Group's investment arm on the future of taste
My guest today is Marika King who is the Head of PINC, Paulig Group’s corporate venture capital arm, which is focused on investing in the future of taste. Paulig is a house of brands with a presence in 13 European countries, a turnover of almost 1 billion euros, and around 2,000 employees. Headquartered in Finland, its portfolio consists of Santa Maria, Risenta, Gold & Green, and PocoLoco along with Paulig coffee. PINC stands for Paulig Incubator and was launched in 2018. In this episode, we discuss how PINC is helping Paulig to invest in future innovations while contributing to a tastier, healthier, and more sustainable planet. 6:10 How Paulig’s corporate venture capital arm works 10:00 The future of taste and how PINC looks at radical innovation 13:30 Due diligence and what PINC expects to see from startups 33:00 Vision for the future of food in 10-15 years 48:00 Tips for fundraising and valuating your company This month, we are hosting a feedback competition. If you fill out this form, you will be entered in a lottery to win a $200 gift certificate to the bar or restaurant of your choice OR an hour of coaching / consulting with your host. Enter here.
51:53
February 24, 2021
Norrsken Impact Accelerator and Trellis Road on scaling impact
Norrsken Impact Accelerator and Trellis Road on scaling impact
The Norrsken Impact Accelerator is based in Stockholm. This year, the program is focused on accepting startups who are addressing big challenges related to our global good system. The accelerator has created quite a buzz for the incredible network of unicorn founders behind companies like Soundcloud, Klarna, Meltwater, Acne Studios, etc who will be advising the selected applicants. Today, I am joined by Funda Sezgi who is the Co-founder and Managing Director of the Norrsken Impact Accelerator. I also have Anna Ottosson, a FoodTech investor at Trellis Road and a Venture Partner of the program. 15:00 How the accelerator works and perks 22:00 How will startups be able to tap these unicorn founders? 28:00 What do we need more of in the Nordics to build our ecosystem? 37:20 What does it mean to scale impact? 42:00 What's the best place to start a food startup globally? This month, we are hosting a feedback competition. If you fill out this form, you will be entered in a lottery to win a $200 gift certificate to the bar or restaurant of your choice OR an hour of coaching / consulting with your host. Enter here.
56:03
February 10, 2021
Dumpster diver and activist Matt Homewood on supermarket food waste
Dumpster diver and activist Matt Homewood on supermarket food waste
Matt Homewood better known as @anurbanharvester on Instagram is a food waste activist. He is part of a community of urban harvesters who have taken to social media to document their dumpster diving finds. Matt is particularly interested in raising awareness around supermarket food waste and is working towards finding solutions for the electronics to kilos of meat that he sees thrown out. In this episode, we talk about Matt’s journey to becoming a food waste activist, how to dumpster dive, the economics behind why this is happening, and what needs to change.  5:00 What is dumpster diving?  9:50 How do you use social media to spread the word?  23:55 What are the solutions to this problem? 30:45 How does someone start urban harvesting?  This month, we are hosting a feedback competition. If you fill out this form, you will be entered in a lottery to win a $200 gift certificate to the bar or restaurant OR an hour of coaching / consulting with your host. To enter fill out this form here. 
47:29
February 02, 2021
Chr. Hansen's Julien Biolley on building their microbial platform and working with startups
Chr. Hansen's Julien Biolley on building their microbial platform and working with startups
Julien Biolley heads up the Marketing and Business Development activities for Chr. Hansen’s Food Cultures & Enzymes in North America. Chr. Hansen is a bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical, and agricultural industries. Chr. Hansen's product innovation is based on their microbial platform, which consists of about 40,000 microbial strains or what they call "good bacteria," which can be used to solve global challenges such as food waste, global health, and the overuse of antibiotics and pesticides. In this episode, we discuss their 2025 strategy, how they are partnering with different stakeholders in the food ecosystem from Noma's former Head of Fermentation David Zilber to startups, and the many potential applications and innovations surrounding microbes and fermentation.  3:10 What is good bacteria? 13:00 How do startup partnerships happen? 20:30 What is your 2025 strategy? 28:00 How do you do new product development? 40:00 How does Chr. Hansen define sustainability? Episode Transcript Related Links and Episodes More corproate innovation interviews Chromologic’s on producing natural colors with fermentation Oatly’s Founder on how it took 20 years to find success How to successfully launch new plant-based products How microbes are fueling the Greenlandic Diet Revolutions Arla is using blockchain to track their milk Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this! For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. 
50:15
January 14, 2021
Restaurant bloggers Anders Husa and Kaitlin Orr on creating community through food
Restaurant bloggers Anders Husa and Kaitlin Orr on creating community through food
Anders Husa (@anderhusa) and Kaitlin Orr (@carnivorr) are Scandinavia's most influential restaurant bloggers with an audience of over 300,000 people on Instagram, YouTube, and their website. Both Husa and Orr are global jurors for the 360° Eat Guide, which promotes sustainability in the food industry, and official TasteHunters (digital ambassadors) for The World’s 50 Best. They are also behind the food community The Hungries. In this episode, we talk about how Husa and Orr got into blogging, their process for reviewing restaurants, what makes for a memorable dining experience, and the impact of COVID-19.  9:00 How Kaitlin and Anders met 15:20 Criteria and process for recommending restaurants  30:00 The impact of COVID-19 41:30 Strengths and weaknesses of the Nordic food scene  49:00 The power of food communities  Episode Transcript Related Links Interviews with top Nordic restaurants (Amass, Alchemist, Relae, etc) The connection between food & tourism  Climate change and the development of a Nordic wine region A foodie roatrip around Iceland by Chef Gunnar Karl Gíslason Coffee and bakeries  More interviews from Norway For more conversations, join our community on Instagram. Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here.
01:13:40
January 05, 2021
Vækstfonden's Eric-Alan Rapp on how the Danish state is investing in the future of food
Vækstfonden's Eric-Alan Rapp on how the Danish state is investing in the future of food
Vaekstfonden is the Danish State’s investment fund. Since 1992, they've funded over 9 thousand companies with investments amounting to more than 4.4 billion euro. Eric-Alan Rapp is a partner at Vækstfonden investing in FoodTech companies. He has more than 25 years in the world of start-ups, venture capital, and corporate finance in both Europe and the United States. In this episode, we explore how Vaekstfonden is investing and thinking about the future of food. Eric-Alan and I also discuss why connecting on values is key for finding the right investor, the future of Denmark as a leader in meat and dairy, and the role of  5:30 Vækstfonden's food and ag investment thesis  10:00 The future of meat and dairy in Denmark 26:20 What Vækstfonden looks for when investing 39:40 Why values matter 42:00 Eric-Alan's vision for the future in 10-15 years For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. I'd also love to connect with you on LinkedIn and hear your feedback and thoughts on the episode! 
50:15
November 21, 2020
Nordic FoodTech VC's Lauri Reuter on the Nordic's first food focused venture capital fund
Nordic FoodTech VC's Lauri Reuter on the Nordic's first food focused venture capital fund
Lauri Reuter is a scientist-turned-investor and a founder and partner of the Nordic Foodtech VC, which invests explicitly in Nordic and Baltic early-stage tech companies that are renewing the global food system. Lauri holds a Ph.D. in biotechnology and worked previously as a Researcher and Senior Specialist of Disruptive Technologies at VTT Technical Research Centre of Finland. He is a part-time urban beekeeper and passionate about building a radically sustainable food system for this planet – and the next one.  1:50 Fund backstory and investment thesis 11:30 Commercializing research-based technology 21:10 The ideal food portfolio 10 years from now 30:00 Funding gaps and opportunities for Nordic food startups 41:30 Lauri’s vision for the future food system  Connect with the show's Host Analisa Winther on LinkedIn. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
55:27
November 09, 2020
Industrial Hemp in the Nordics  - A Startup Story
Industrial Hemp in the Nordics - A Startup Story
Hemp is considered nature's miracle plant. With over 25,000 known applications hemp can be used to make everything from paper to textiles, fuel, building materials, plastics, food, livestock feeds, medicine, paint, and oil. Hemp is a rising star for its immense utility, ability to replace big pollutants, and because it can grow in almost any climate, multiple times a year with little water, fertilizers, and pesticides. It also can drawdown CO2 and regenerate the soil making it a sustainability wonder. At the same time, hemp is nothing new. In the Nordics, hemp seeds have been found dating back to the 5th century, but as in so much of the world, it has been misunderstood and heavily regulated. It's just now that we are starting to see it make a comeback.  My guest today is Signe Anker, one of the co-founders of Bornholmerhampen. Listen in to their unique startup story of how they started growing hemp and producing products on the little Danish island of Bornholm. We also discuss hemp's history in the Nordics, what makes this plant so special, the challenges and regulations of working with it, and what's needed to help the industry grow.  7:30 Hemp vs. marijuana  14:00 What makes hemp sustainable and its many uses 16:30 Harvesting and regulations around growing hemp 20:30 History of hemp in the Nordics 25:00 Challenges of growing this industry For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
40:45
October 16, 2020
Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era
Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era
This year has been wild for everyone in the restaurant industry, but 2020 has proven to be especially memorable for Relæ. Not only did they celebrate their 10 year anniversary in August, they also announced that they will be closing their and Manfreds' doors by the end of the year.   Join me in conversation with Relæ's restaurant manager Luca Donninelli as we recount the restaurant's journey to a Michelin star and the world's 50 best list. We also discuss the Relæ community and its partners Rudo, BÆST, Mirabelle, and the Farm of Ideas, its impact on the global food scene, COVID-19, and what its like to create so many memorable dining experiences. This episode was recorded live on @nordicfoodtech‘s Instagram. If you’d like to watch the conversation, follow the link to the video here.  5:00 The story of Relæ 12:00 The Relæ community and how it works 17:50 Sustainability at Relæ 20:20 How service changed during COVID-19 25:00 The future of the restaurant scene PS: I coach entrepreneurs and business professionals on creating the change they want to see in the world. If you're curious, sign up for a free chemistry call with me here to learn more.
34:39
October 02, 2020
Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people
Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people
Daniel is a consultant to The Rockefeller Foundation Food Initiative. He previously supported the Foundation’s food and agriculture strategy refresh. Now he supports the Foundation’s work to advance a more nourishing and sustainable food system. Daniel is also the author behind the FoodTech Weekly newsletter as well as a mentor to several FoodTech accelerators and an advisor to a number of startups in the food and ag space. In every episode of this show, we ask guests what their vision for the future of the food system is as well as what’s missing to make that vision a reality. Since 2019, The Rockefeller Foundation has run a Food System Vision Prize, distributing prize money to organizations across the globe that develop and share their vision for the future food system that they aspire to create by the year 2050. Join us as we discuss the vision that Daniel sees developing in the Nordics compared to what he sees happening in other parts of the globe. We also talk about what it takes to turn these visions into realities. To join the Nordic FoodTech fall coaching program, sign up for a discovery call here. For live interviews, check out our Instagram here.  8:00  The Food System Vision Prize 19:00 How visions for our food system have changed over history 22:30 The Nordic food system vision vs other parts of the world  36:30 How COVID-19 is impacting the food system
43:13
September 02, 2020
Kinga Eysturland on Faroese Food
Kinga Eysturland on Faroese Food
Isolated in the North Atlantic, for many years the Faroese largely relied on eating what was found in the environment around them. They learned to use every bit of animal and how to store and preserve as much as possible for as long as possible resulting in a fascinating and unique food culture that I discuss with Kinga Eysturland who runs a bed & breakfast in the Faroes and is an author of “Faroe Islands: A Tourist & Cultural Guidebook. This episode was recorded live on @nordicfoodtech's Instagram. If you'd like to see the foods Kinga shows and tells about, follow the link to the video here.  4:30 How the Faroe Island’s history and geography has influenced its food traditions 12:30 Faroese fermentation or ræst and why it’s a revelation 17:30 The Faroe Island’s alcohol prohibition and the upcoming beverage scene 24:00 The influence of Koks and eating-out culture in the Faroes 30:30 The dishes Kinga serves for a Faroese dinner And my fall coaching program is now open! If you are an entrepreneur or changemaker looking to make a business or leadership breakthrough, sign up for a chemistry call here to work 1-on-1 with me. 
41:19
August 14, 2020
The Fabric Source's Mie Tingsager Nielsen on farming fabrics
The Fabric Source's Mie Tingsager Nielsen on farming fabrics
My guest today is Mie Tingsager Nielsen whose relationship to design and sustainability is expansive. She is a sustainable business advisor at Closed Loop and the manager of The Fabric Source, a sustainable textile library with more than 2,000 sustainable fabrics from more than 200 suppliers around the world that is focused on showcasing the latest and most innovative materials that can be applied across the fashion and textile industry. Join us as we discuss the world of farming fabrics and how textiles made from crops like cotton and hemp are not so different from the agricultural commodities we grow, harvest, and eat.   5:40 Overview of The Fabric Source  7:38 What you need to know about textiles  11:42 New technologies shifting the space 15:33 Brands leading the way 23:08 Mie's vision for the future For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io. 
27:47
June 07, 2020
Juno the Bakery's Noah Erhun on the resurgence of heritage grains
Juno the Bakery's Noah Erhun on the resurgence of heritage grains
Noah Erhun has 8 years of experience working in artisanal bakeries in the United Kingdom, Australia, New Zealand, and today in Denmark where he leads production at Juno The Bakery in Copenhagen. His expertise is in naturally leavened breads and heritage grains. In this episode, Noah takes us on a ride through time and around the world as we explore how heritage grains are making a comeback with the surprising help of Instagram. 1:20 How Noah became a baker 6:30 The resurgence of small craft bakeries 9:00 How industrialization changed the game 14:30 Instagram and the alternative grain economy  21:40 What you should know about Scandinavia's heritage grains  For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
47:23
May 10, 2020
Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business
Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business
Climate change is warming the Nordics making it increasingly possible to produce wine commercially. Recently, the New York Times published a front page article exploring the budding scene of wine makers who see the Nordics as the next frontier. My guest is Betina Newberry who was featured in the article and owns Denmark's largest vineyard, Dyrehøj Vingaard, along with her brother. This episode is full of insights on what it takes to produce wine in the Nordics and how the industry is developing as Betina shares her entrepreneurial journey.  1:40 How the vineyard started  5:00 Lessons learned in starting a Danish vineyard 14:50 How climate change is changing the wine scene 18:30 The taste of Nordic wine 24:50 The future of wine making  For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
42:29
April 14, 2020
Hey Planet's Malena Sigurgeirsdóttir on why a vegetarian eats insects
Hey Planet's Malena Sigurgeirsdóttir on why a vegetarian eats insects
Malena Sigurgeirsdóttir is the co-founder of Wholi Foods, which was one of the first European companies to produce products with insect protein. Their portfolio includes snack bites, crisp bread, protein bars, and an insect-based meat alternative, which premiered at Roskilde Festival.  In this episode, you’ll hear how insects are tiny, but mighty, able to fight poverty, boost nutrition, reduce pollution, and combat climate change. Malena gives us the inside scoop on how they solved her own health issues and why soon they may not feel like such a novel food.   4:30 The avocado of insects 5:15 How Wholi Foods was started 12:40 Insects vs beef in taste, sustainability, and nutrition 18:50 Vegans, vegetarians, and flexitarians take on insects 29:10 Why the western world needs insects in their diet For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
37:42
March 23, 2020
Alexandra Genis on designing food for a post-agriculture age
Alexandra Genis on designing food for a post-agriculture age
Alexandra Genis is an artist and the principal designer at TAS2R, a Food Design Studio in Berlin propagating Gastro-Intestinal Science-Fiction. She uses food as a biochemical and visual tool to transmit challenging ideas about ecology, innovation and science. Her projects seek to reframe human perception around what an edible substance is as well as challenge our consumption behaviors. In this episode, we look at the power of art and design to realize new possibilities.  1:50 The Atoma project, turning individual molecules into spices 2:48 The complexity of flavor and the limits of what we can taste 10:45 The importance of artificial foods in a post-agricultural age  22:00 Other projects Alexandra's worked on  24:00 Vision for the future food system Episode Transcript Related Links Video of 3D Printed Flavor Molecules Coffee Collective on the complex, delicious taste of coffee Europe’s black market for wild foods Climate change and producing wine in the Nordics Eating insects is an ancient tradition, but it’s a novel food in the EU Nick’s using high tech to make guilt-free treats Never miss an episode. Subscribe to the podcast newsletter here. This podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Northern Dimension Partnership on Culture. For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
29:09
March 11, 2020
Dr. Mikelis Grivins on foraging and the black market for wild foods
Dr. Mikelis Grivins on foraging and the black market for wild foods
Is foraging sustainable? Is a black market around wild foods okay? Dr. Mikelis Grivins, a senior researcher at the Baltic Studies Centre, has built his academic career on studying foraging and the sustainability transition in Central and Eastern Europe. In this episode, we discuss the alternative food system and business that exists around wild foods in Europe. We also take a look at how post-Soviet states like Latvia had to develop alternative food pathways like foraging and how that feeds into today's conversations around sustainability.  4:00 Overview of alternative food systems are important 17:00 4 types of foragers across Europe 20:20 Exploitation, transparency & regulation in the wild food market 25:00 Wild washing Artist Alexandra Genis on why all foods are artificial Using blockchain to trace food from farm to fork  The chef preserving Iceland’s food traditions The Importance of Microbes in the Greenlandic Diet Regenerative agriculture and our connection with nature This podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Nordic Council of Minister's Office in Latvia. For more conversation, join our community on Instagram and hear more episodes on www.nordicfoodtech.io.
46:16
February 27, 2020
Parsons New School Asst. Professor Raz Godelnik on designing for the climate crisis
Parsons New School Asst. Professor Raz Godelnik on designing for the climate crisis
My guest is Raz Godelnik Assistant Professor of Strategic Design and Management at the Parsons School of Design New School where he is exploring new business models and design solutions. In this episode, we discuss the DEFT framework, which provides a model for designing and implementing climate solutions. Raz is also the co-founder of two green startups - Hemper Jeans and Eco-Libris. He is involved with sandbox Zero where he develops sustainable business models, climate action, and sustainability-as-unusual tools and frameworks. He holds an MBA from Tel Aviv University and a BA in Communication and Economics from the Hebrew University. 1:10 Overview of the DEFT Framework  5:12 How to shift values, beliefs, and attitudes 9:50 The importance of affordability, delight, and meaning 17:10 Translating solutions into stories 19:15 Vision for the future food system Join our community on Instagram and find more episodes at www.nordicfoodtech.io. Raz is also looking to collaborate on climate experiments. Contact info and details at the end of the episode! 
24:18
February 17, 2020
University of Greenland's Aviaja Lyberth Hauptmann on how the world's diet revolution is challenging Greenland
University of Greenland's Aviaja Lyberth Hauptmann on how the world's diet revolution is challenging Greenland
For a millennia, the Inuit people have managed to survive off the land of Greenland, an extreme Arctic environment. Aviaja Lyberth Hauptmann has been conducting research on the Greenlandic Diet Revolution, which looks at the microbiomes of traditional Greenlandic foods, an almost exclusively animal-based diet. Aviaja's work encompasses culture, climate change, nutrition, microbiology, biotech, big industry, and politics. Full of fascinating insights, this conversation will get you thinking about what health really means for humans and the planet and how the two can and can’t be connected. It’s also an important conversation to consider how vulnerable communities fit in o our global climate solutions. 5:20 Overview of diet, traditions, and culture 10:20 Why a plant-based diet is causing problems in Greenland 26:00 Vision for the future food system  30:30 How Arctic micro-organisms create big business opportunities beyond oil & gas 38:00 Wisdom collected from nature and the Inuits Episode transcript Links  How foraging is creating an alternative food system in the Baltics Why Chr. Hansen is building a microbial platform The Michelin chef preserving Iceland’s food traditions What is the Faroese kitchen? Landmarks (one of my fav books) on the power of language to shape our sense of place and connection to nature The EAT-Lancet report, which greatly influenced global dietary recommendations Join our community on Instagram and find more episodes at www.nordicfoodtech.io. 
40:54
February 04, 2020
TotalCtrl's Charlotte Aschim on the digital fight against food waste
TotalCtrl's Charlotte Aschim on the digital fight against food waste
Charlotte Aschim is CEO and Co-Founder of the Norwegian startup TotalCtrl, which makes food waste prevention software for grocery stores, hotels, and restaurants. Charlotte has been named one of Europe's most inspiring food waste change makers, one of the top 80 Norwegian leaders under 35, and is a European Green Capital Ambassador. TotalCtrl is looking to integrate with other software companies food management solutions so if you're in that space, get in touch! in this episode, we also cover: 1:40 How TotalCtrl works 6:00 Players and difference in the food loss and food waste space 14:50 The impact of regulation 16:00 The Norwegian food scene 21:25 Vision for the future and desired collaborations Join our community on Instagram and find more episodes at www.nordicfoodtech.io 
29:15
January 27, 2020
K Group's Heidi Jungar on sustainability in grocery retail
K Group's Heidi Jungar on sustainability in grocery retail
K Group is the 2nd biggest grocery retailer in the Finnish market. They've been celebrated for being the most sustainable trading sector company in the world by World Economic Forum and are the only Finnish company to have made it on the list every year since 2005. Despite this achievement, K Group has struggled to communicate the responsibility they’ve taken around their business practices to consumers. In this conversation, we speak with Customer Insight Director Heidi Jungar to explore how Kesko has approached this challenge including what sustainability in retail means to them, how they are taking responsibility, and what grocery shopping will look like in the future.  11:00 K Group's sustainability and conservation programs 14:25 Insights around what drives consumer buying decisions towards sustainability  19:10 How K Group gives customers their data back  21:10 K Group's vision for the future grocery store 36:00 Vision for future food system Episode Transcript Related Links How other Nordic grocery retailers are thinking about the future of food How to successfully launch new plant-based products  Dumpster diving to shed light on supermarket food waste Delås Farm on REKO Rings: the Nordic movement to buy directly from farms Coop Crowdfunding on enabling their customers to invest in food startups ICA Vaxa on developing products to shift the Swedish food system Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like this! You’re also invited to join our community on Instagram
42:45
January 07, 2020
Södertälje Municipality's Sara Jervfors on the school lunch diet for a green planet
Södertälje Municipality's Sara Jervfors on the school lunch diet for a green planet
Since 2010, Södertälje Municipality in Sweden has served public school lunches that are healthy for students and the planet. The initiative is known as Diet for a Green Planet.  Our guest today is Sara Jervfors who is the Head of the Diet Unit in Södertälje Municipality and an architect of the system. We talk about what a diet for a green planet is, how more municipalities could transform their lunches to meet these parameters, what incentives are missing to encourage such a diet, and how parents and kids have responded. 4:30 Details of the program 11:50 How kids vs parents respond to new food initiatives 15:40 The ripple effect on the community 18:30 What's missing to revive local food ecosystems 23:50 The role of politicians  This episode is part of Taste the Transition, a series of lunch conversations during the COP25 climate negotiations highlighting individuals taking climate action through food. Tell us your vision for the food system on www.nordicfoodtech.io/answer or by using the hashtag #NordicClimateAction
29:34
December 16, 2019
Stockholm Resilience Centre's Amanda Wood on the science-backed diet that can transform the world
Stockholm Resilience Centre's Amanda Wood on the science-backed diet that can transform the world
In this episode, we address what we know from science when it comes to adopting diets that support a healthy, sustainable food system. My guest is Amanda Wood who is a researcher at the Stockholm Resilience Centre. Launched in 2007, the Centre's vision is to advance a world where social-ecological systems are understood, governed and managed to not only enhance human well-being, but also enable the sustainable co-evolution of human civilizations with the biosphere. Amanda was a co-author of the influential EAT Lancet report and subsequently wrote an analysis on how the Nordic food system would have to be transformed in order to meet the report's recommendations.  7:30 Five actions areas that will transform the food system 19:00 Vision for the future food system 26:50 Wishlist for change from policy makers 31:00 Research areas we're still missing to move forward 35:30 Signs that the food system is changing for the better Episode Transcript Related Links Nordic Food Policy Lab on policy’s role in supporting healthier diets Gustaf Brandberg started investing in food after visiting the Stockholm Resilience Center C40 Cities as procurement centers and levers of change Ellen MacArthur Foundation on regenerative food cities Daniel S Ruben on visions for a future food system
38:52
December 09, 2019
ReGeneration 2030's Emil Vincentz on the youth's vision for our future food system
ReGeneration 2030's Emil Vincentz on the youth's vision for our future food system
Emil Vincentz started his climate activism as a 12 year old. Today he is in his 20s and a member of Regeneration 2030, a movement led by teenagers and young adults in the Nordic and Baltic Sea Regions focused on making the United Nation's sustainable development goals a reality. He is also the founder of Symplistic, a company helping private and public organizations implement concrete solutions on environmental sustainability. At the Nordic COP25 in Stockholm, ReGeneration 2030 will be presenting their views on the future of the food system. Join us as Emil and I discuss what actions ReGeneration 2030 is calling for from policy makers, what it's like to be a young person advocating for the future today, and ways to champion the next generation. 6:00 An inside look into youth climate activism 18:30 Key issues talked about in Emil's circle (it might surprise you)  20:50 Actions for policymakers and vision for the future 32:30 How you should engage youth in your community 38:25 The role of parents and what it means to be a good ancestor  This episode is part of Taste the Transition, a series of lunch conversations during the COP25 climate negotiations highlighting individuals taking climate action through food. Tell us your vision for the food system on www.nordicfoodtech.io/answer or by using the hashtag #NordicClimateAction
44:53
December 04, 2019
Nordic Food Policy Lab's Marie Persson on taking climate action through food
Nordic Food Policy Lab's Marie Persson on taking climate action through food
The Nordic Food Policy Lab was launched by the 5 prime ministers of the Nordic countries in 2017 to curate and share examples of Nordic food policy for health and sustainability. They do this through global partnerships and dialogues. Their goal is meet the UN Sustainable Development Goals through food policy. They also help other countries in achieving the goals. In this episode, Marie Persson provides an overview of what is happening within food policy across the Nordics. We also take a look at the COP25 UN climate negotiations from a Nordic angle and what a sustainable, healthy diet looks like. 7:30 Overview of the Nordics strengths and weaknesses when it comes to food & food policy 9:40 Why food is such a tricky political conversation 16:30 Examples of individuals taking climate action through food 20:20 What is needed for policy to encourage sustainable production and consumption 25:35 Why more chefs and behavioral psychologists are needed in politics This episode is part of Taste the Transition, a series of lunch conversations during the COP25 climate negotiations highlighting individuals taking climate action through food. Tell us your vision for the food system on www.nordicfoodtech.io/answer or by using the hashtag #NordicClimateAction
39:29
December 01, 2019
Too Good To Go's Mikkel Fog Holm-Nielsen on fighting food waste through business, households, politics, and education
Too Good To Go's Mikkel Fog Holm-Nielsen on fighting food waste through business, households, politics, and education
Too Good To Go enables consumers to buy food that would otherwise be thrown out at the end of the day. The idea started in Denmark and has quickly spread across Europe with everyone from mom and pop bakeries to big grocery retailers getting on board. Today they've saved some 25.5 million meals and opened up a new customer segment for many food businesses.  In this episode, we speak with Mikkel Fog Holm-Nielsen who runs special projects for Too Good To Go's management team. Join us as we discuss their ambitious strategy to fight food waste across multiple fronts. By 2020, they aim to work with 75,000 businesses, inspire 50 million people to reduce their household food waste, impact regulation in 5 countries, and have a food waste curriculum in 500 schools. 2:00 How Too Good To Go got started 5:40 Creating a business around food waste 14:10 Vision for the future food system and what's missing to get there  17:20 How they are fighting food waste via business, politics, education, and household behavior  27:30 Company culture and why much of the team from Endomondo, which sold to Under Armour for $85 million, joined Too Good To Go
32:06
November 26, 2019
Arla Digital's Tomi Sirén on using tech to drive FMCG's sustainability agenda forward
Arla Digital's Tomi Sirén on using tech to drive FMCG's sustainability agenda forward
Arla is the 5th largest dairy company in the world. Owned by 12,500 farmers across seven countries, they have an ambition to become the most transparent value chain in dairy. In today's episode, we discuss this ambition with Tomi Sirén who is the head of Digital and Technological Innovations at Arla. Based in Finalnd, he’s spearheading a variety of projects focused on moving their sustainability agenda forward with emerging technologies including the Arla Milkchain. Listen in as we talk about: 5:30 Arla's digital transformation 9:00 Arla Milkchain - how they are using blockchain to trace their products and animal welfare (see video) 21:00 Collaborations Arla is looking for and what obstacles they are facing to scale 26:00 Other sustainability projects at Arla 28:40 Vision for the future and what we're missing to get there
33:08
November 19, 2019
Almi Invest's Karin Ebbinghaus on investing to reduce greenhouse gas emissions
Almi Invest's Karin Ebbinghaus on investing to reduce greenhouse gas emissions
Almi Invest is Sweden’s most active startup investor. With 3 billion SEK under management, they make about 50 new investments each year and have invested in 660 companies overall, some of which have been acquired by Google, Microsoft, and Apple or IPOed at a billion kroner level on the stock market.  Join us as we speak with investment manager Karin Ebbinghaus about Almi's GreenTech fund, which only invests in companies that reduce greenhouse gas emissions. The fund has about 650 million SEK under management or 60 million euro. Listen in as we talk about: 3:50 Almi's investment thesis  15:10 What a GreenTech model looks  17:35 How to measure a GreenTech model's impact 21:20 How Almi's GreenTech fund fits into Swedens' national strategy to reduce greenhouse gas emissions by 2050 30:10 Almi's vision for FoodTech ecosystem in 10-15 years
35:07
November 12, 2019
Ellen MacArthur Foundation's Emma Chow on the power of cities to transform the food system
Ellen MacArthur Foundation's Emma Chow on the power of cities to transform the food system
By 2050, an estimated 80% of all food will be destined for our global cities. To understand how we can make the food systems of our cities sustainable, resilient, and diverse our guest today is Emma Chow - the Project Lead for the Food Initiative at the Ellen MacArthur Foundation. The Ellen MacArthur Foundation was launched in 2010 to accelerate the transition to a circular economy. In 2019, they launched a food initiative focused on convening food brands, producers, retailers, governments, innovators, and waste managers to redesign the food system serving cities to: Source food regeneratively and locally when appropriate Design and market healthier food products Make the most of food by upcycling waste streams. London, São Paulo and NYC have signed on as flagship cities to show what is possible. Join us in a wide-ranging conversation as we discuss the role of cities as power nodes in the food system as well as a circular vision for the future and the practical next steps for getting there. Whether you are a citizen, entrepreneur, policymaker, or researcher, there are clear actions for you! 
48:46
November 04, 2019
Amass's Kim Wejendorp on how they've made fine dining sustainable
Amass's Kim Wejendorp on how they've made fine dining sustainable
Amass has been recognized multiple times not only as one of the best restaurants in the world, but also as one of the most sustainable. For them, a zero waste kitchen has been an incredible creative constraint inspiring major changes to how this fine dining institution cooks, recycles, sources, and operates in their local environment. Today the restaurant’s food and ingredients are 90% organic. Food waste has been reduced by 75% since they started in 2013 and their annual water consumption is down by 5,200 liters. The restaurant’s facilities also include a garden with 80 varieties of plants and an aquaponic farming system. A Native New Zealander, Kim Wejendorp was the Sous Chef at Amass Restaurant in Copenhagen before becoming their head of R&D. In this conversation, we talk about how they undertook the sustainable transition, the creative process that produces a zero waste kitchen, and what kind of partners and innovations they are looking to partner with. Episode Transcript  Related Links & Episodes More interviews with Nordic restaurants More episodes on fighting food waste Matt Homewood on dumpster diving to stop supermarket food waste Electrolux on designing appliances for a plant-forward kitchen Restaurants as a center for applied science and R&D About the show Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this. We also invite you to join our community on Instagram 
37:14
October 22, 2019
AgFo's Frida Jonson on the role of journalism from farm to fork
AgFo's Frida Jonson on the role of journalism from farm to fork
Not long ago, Frida Jonson and her co-founder Lovisa Madås realized that the FoodTech and AgTech worlds were unfolding in parallel. No journalism outlet was covering all sides of the story from farm to fork. So, they started AgFo, a digital media outlet covering the intersection of agriculture and food in Sweden.  AgFo's journalists travel all over the country reporting on different trends, perspectives, and innovations in the food system. Today, Frida gives us a front row seat to the conversations being had, the emerging trends, and collaborations to look out for. We also discuss why journalism is important for ecosystem development and connecting diverse communities.
25:20
October 15, 2019
Hatch's Carsten Krome on why aquaculture is the fastest growing sector in animal farming
Hatch's Carsten Krome on why aquaculture is the fastest growing sector in animal farming
Aquaculture is the farming of fish. As the fastest growing sector in animal food production, the industry has started to attract the interest of Silicon Valley. This might also be because aquaculture is some 20 years behind traditional agriculture in terms of development leaving it ripe for innovation. We speak with Carsten Krome who is the Managing Partner of Hatch, the first global aquaculture accelerator program operating across Norway, Hawaii and Singapore and an investor into aquaculture with the fund Alimentos Ventures. He provides an excellent introduction to the aquaculture world and what we can look forward to in this space.  Carsten has his own entrepreneurial experience through his start-up as a prawn farmer in Malaysia and he holds a Ph.D. in feed science from the University of Stirling as well as a Masters in Marine Biology from the University of Kiel in Germany.  If you liked this episode, check out this podcast with Ocean Harvest from Denmark on regenerative ocean farming as a solution to climate change. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
33:40
September 30, 2019
Creandum's Carl Fritjofsson on how the tech VC behind Spotify, Vivino, and Kahoot is getting into food
Creandum's Carl Fritjofsson on how the tech VC behind Spotify, Vivino, and Kahoot is getting into food
Creandum has been an early investor in many of the most well known and successful Nordic companies including Spotify, Vivino, Klarna, and Kahoot just to name a few.  In today’s episode, we are speaking with Carl Fritjofsson who runs the San Francisco office serving as a bridge to Creandum's European founders as their companies expand into the US. Join us as we discuss how this tech VC is investing into the future of food and how European startups should be considering internationalization. 
29:54
September 24, 2019
KBH Madhus' Pernille Nielsen on how the public sector is going 90% organic
KBH Madhus' Pernille Nielsen on how the public sector is going 90% organic
KBH Madhus has a mission is to change society through better meals and they’ve been doing this by helping the kitchens of hospitals, schools, and other public institutions go 90% organic, often on the same budget. So many meals are made in the public sector, that this kind of institutional change has massive impact.  In this episode, we talk about the process KBH Madhus uses as well as how any kitchen - big or small, private or public - can do the same.
20:51
September 16, 2019
Cecilia Tilli on lessons learned from food bankruptcy
Cecilia Tilli on lessons learned from food bankruptcy
Cecilia Tilli founded Ultuna Mejeri, one of the first vegan cheese startups to hit the Swedish market back in 2014. The company grew to be sold in 50 stores and had a devoted fan base. Still, Cecilia and her team had to take the decision to close the company and declare bankruptcy. In this episode, Cecilia shares her personal story of starting the company and gives us a look into the realities of having your startup journey end in bankruptcy.
42:42
September 03, 2019
Jävligt Gott's Gustav Johansson on how comfort food is the secret to a sustainable diet
Jävligt Gott's Gustav Johansson on how comfort food is the secret to a sustainable diet
Gustav Johansson is behind Swedens largest vegan food blog. He’s also the author of two vegan cookbooks - one covers Swedish comfort food and the other is for athletes in collaboration with the World Wildlife Fund and the Swedish Olympic Committee.  Gustav's work is fascinating. His work centers on using his platform to make it easier for people to chose a planet friendly diet. He does so by developing a trove of recipes that don’t require consumers to sacrifice the tastes they love or dishes they grew up with in order to eat more sustainably. He also works with supermarket chains and food entrepreneurs to ensure that the vegan products people want make it to market. He also develops recipes for new products to make sure there are resources available online for how to use them. Besides Gustav's story and approach, we also cover how new products are released in Sweden - it only happens three times a year - and why Swedes seem to be leading the charge when it comes to embracing a vegan diet. 
42:38
August 21, 2019
Fostering AgTech innovation in rural Denmark
Fostering AgTech innovation in rural Denmark
Lolland-Falster is fascinating not only because it has some of the richest soil in the country, but also because its considered “udkantsdanmark” or outer Denmark - a rural region, which has been struggling to attract growth in competition with big cities. Despite this, Growth Train's 7-week accelerator program has succeeded in attracting startups to the region. Their program focuses on connecting the big agricultural operators with startups, giving them a playground to test new technologies. The goal is to work with corporations to soure solutions to their innovation challenges. I speak with Christiane Paaske-Sørensen on the ins and outs of the program. Episode Transcript Related Links Coop’s members use crowdfunding to get new food startups on the shelves Why the Danish government's fund is now investing in FoodTech How Denmark's Agro Business Park connects startups and corporations Danish Technical University's on helping students invent the next big food solution How Copenhagen Food Space helps new startups get off the ground NordDetect is doing rapid soil testing
27:16
August 13, 2019
Coop Crowdfunding's Nicolai Jaepelt on how a supermarket and its shoppers are supporting early stage food startups
Coop Crowdfunding's Nicolai Jaepelt on how a supermarket and its shoppers are supporting early stage food startups
Nicolai Jæpelt is the Project Leader for Coop Crowdfunding. Coop is one of the largest supermarket chains in Denmark and is run as a cooperative with approx. 1.8 million members. The supermarket has created a crowdfunding platform where members can invest in early stage food initiatives they believe in. We cover how to get on Coop's shelves, why this new pathway is so interesting, and what consumers are investing in. We also chat about how to make a successful food crowdfunding campaign and why the platform has become a trend spotting platform for other purchasers. 
34:29
July 29, 2019
Sweden FoodTech's Johan Jörgensen on Stockholm as a future food city
Sweden FoodTech's Johan Jörgensen on Stockholm as a future food city
If you're into food and find yourself in Sweden, then one of your first points of contact should definitely be Sweden FoodTech's Johan Jörgensen. The org is fully focused on developing the ecosystem through community, events, and biz dev assistance. Johan is an Internet entrepreneur turned investor with 20+ years of experience under his belt. He was once voted Best Investor in Sweden. Listen in as we discuss the ins and outs of Sweden's FoodTech ecosystem including Stockholm's plans to become a future food city. 
35:30
July 23, 2019
Innovation Center Denmark's Samuel Scheer on accessing global VC funding and opportunities
Innovation Center Denmark's Samuel Scheer on accessing global VC funding and opportunities
Samuel Scheer works at Innovation Center Denmark in Tel Aviv, where they have a focus on accelerating Ag & FoodTech businesses. In this episode, we focus on how Nordic companies can tap foreign VC and ecosystems to grow globally. We especially focus on why the Danish-Israeli connection is so interesting, what we can learn from each other, and how you can make the most of the connections and market opportunities these centers have to offer. 
39:54
July 08, 2019
CPH Food Space's Mia Maja Hansson on building infrastructure to help food startups scale
CPH Food Space's Mia Maja Hansson on building infrastructure to help food startups scale
Mia Maja Hansson helped to grow food entrepreneurship by establishing many of the spaces and facilities that Copenhagen food entrepreneurs use to get their businesses off the ground. This includes CPH Food Space, Street Food Around the Lakes, and Kitchen Collective. We discuss what each of these initiatives are as well as how and why they got started. We also dive into the history of food entrepreneurship and gastronomy in Copenhagen including what makes it such an innovative environment. 
29:38
June 25, 2019
DTU Foodlab's Roberto Flore on innovation from universities and designing conscious food solutions
DTU Foodlab's Roberto Flore on innovation from universities and designing conscious food solutions
Roberto Flore is the Manager of DTU FoodLab, part of the Danish Technical University's incubator/maker space DTU Sky Lab. Roberto is the former Head of R&D at Noma's Nordic Food Lab. In 2017, Rolling Stone Magazine cited Roberto as one of 25 innovators who are changing the world. In this episode, we discuss how DTU Foodlab is sparking radical innovation by using food to build bridges between disciplines and address the grand global challenges. We also talk about how students & entrepreneurs can get involved and access the lab. 
35:53
June 18, 2019
Nordetect's Keenan Pinto on building AgTech hardware in the Nordics
Nordetect's Keenan Pinto on building AgTech hardware in the Nordics
Keenan Pinto is the founder and CEO of Nordetect, which enables farmers to test their own soil samples for Nitrogren Phosphorous, and Potassium and then see the results in real time. This not only enables smarter farming practices, but also prevents over-fertilizing. With a diverse scientific and international background, Keenan shares his advice, lessons learned, and smart cuts for starting an Ag or FoodTech hardware / software company in the Nordics. We also discuss the pros and cons of building and scaling a company in Denmark and what's needed from the ecosystem to help companies grow. 
39:55
June 11, 2019
Agro Business Park's Claus Mortensen on government's resources for helping startups to scale
Agro Business Park's Claus Mortensen on government's resources for helping startups to scale
Claus Mortensen is the Site Manager for Agro Business Park and the Copenhagen Agrifood Incubator. His job is basically to help startups’ solve the barriers holding them back from scaling across the EU. That could be sourcing, production, distribution, funding, etc. With offices in Copenhagen, Aarhus, and Viborg, Agro Business Park is a gateway to the Danish food scene and offers a ton of opportunities and resources. We touch open all of these as well as how he expects the Nordic FoodTech ecosystem to evolve. 
30:21
May 30, 2019
FoodStack Community's Frederik Lean on how the future of food is open sourced
FoodStack Community's Frederik Lean on how the future of food is open sourced
The FoodStack Community started as a meet up - the first one at Techfestival in 2017 - and quickly evolved into a powerful grassroots movement of food enthusiasts, makers, doers, biohackers, and entrepreneurs gathering together to develop new food solutions. Frederik Lean is one of the forces that got the group off the ground. In this episode, he tells the story of how FoodStack got started and why it’s been so important for the Nordic FoodTech ecosystem to gather centrally. We also discuss the application of open source principles to food and how co-ops are being revamped for vertical farming. For more information and episodes visit www.nordicfoodtech.io 
38:01
March 04, 2019
Maersk FoodTrack's Peter Jorgensen on how the shipping giant's VC is investing to stop food loss
Maersk FoodTrack's Peter Jorgensen on how the shipping giant's VC is investing to stop food loss
Peter Jorgensen is a Partner at Maersk Growth, the VC arm of Maersk Group. His focus is on investing in startups that address inefficiencies in existing supply chains, particularly to fight food waste. In this episode, we look at how Maersk is thinking about and investing in a future of food based on data, structure, and transparency. We also dive into the details of their investment thesis, how to best pitch them, and what kind of partnerships they are looking to build!
45:06
February 26, 2019